Frozen Sweet Potato Pudding

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Title: FROZEN SWEET POTATO PUDDING
Categories: Desserts
Yield: 5 Servings

1 lb Sweet potatoes; quartered
Salt
1 c Sugar
1 Lime; zest only, in strips
1/2 c Water
3 Eggs; separated
1/4 c Sugar
1 tb Water
1/4 ts Cream of tartar
2 tb Dark rum OR md-sweet sherry
1/4 ts Mace, ground
1/8 ts Ginger, ground
2 ds Angostura bitters

1. Boil potatoes and pinch of salt in water to cover
until very tender, about 30 minutes. Drain; cool for
easy handling and peel.

2. Combine 1 cup sugar, lime zest and 1/2 cup water in
a heavy saucepan. Heat to a boil over medium heat
until sugar dissolves, about 5 minutes. Cool; discard
zest.

3. Put egg whites, sugar, 1 tablespoon water and cream
of tartar in top of double boiler over gently
simmering water. Cook, whisking constantly, until
temperature reaches 160 degrees. Whisk vigorously so
the whites don't coagulate. (They will turn white and
foamy; this is ok.) Transfer to mixer bowl; set aside.

4. Combine sweet potatoes and cooled syrup in food
processor. Pulse until smooth. Pour mixture into top
of double boiler over gently simmering water. Stir in
egg yolks, rum, mace, ginger and bitters. Stir until
mixture thickens, about 10 minutes. Cool.

5. Beat egg whites until stiff peaks form, about 3
minutes. Fold into sweet potato mixture in thirds.
Cover and freeze. To serve, remove from the freezer
and allow to soften slightly.

Adapted from "Cooking Caribe" by Christopher Idone
with Helen McEachrane; printed in the Chicago Tribune
November 6, 1996

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